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Advanced Food Technology, IEE Colloquium on

Date 12 May 1992

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  • IEE Colloquium on `Advanced Food Technology' (Digest No.111)

    Publication Year: 1992
    IEEE is not the copyright holder of this material | Click to expandAbstract | PDF file iconPDF (12 KB)

    The following topics were dealt with: food safety; electric processes in food processing; ohmic heating; and waste treatment View full abstract»

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  • Electrical processes and strategies for pollution control and effluent treatment in the food industry

    Publication Year: 1992, Page(s):5/1 - 5/3
    IEEE is not the copyright holder of this material | Click to expandAbstract | PDF file iconPDF (148 KB)

    For the food industry the requirement to portray a positive image is exceedingly important. Customers express their attitudes through their purchasing power. A change in attitude can be manifest rapidly. For this reason most food companies adopt a positive attitude to environmental issues and pollution control. The author discusses the legislation and regulation on environmental matters relating t... View full abstract»

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  • The commercial development of ohmic heating processes

    Publication Year: 1992, Page(s):3/1 - 3/2
    IEEE is not the copyright holder of this material | Click to expandAbstract | PDF file iconPDF (108 KB)

    The authors discuss the problems of heat transfer techniques in cook-chill food processing. These include destruction of flavours and nutrients, and particle damage arising from high shear often employed to improve heat transfer rates. These heat transfer problems have now been overcome with the development of ohmic heating technology. The ohmic heating effect occurs when an electric current is pa... View full abstract»

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  • New electrical process technology for the food industry

    Publication Year: 1992, Page(s):2/1 - 2/3
    IEEE is not the copyright holder of this material | Click to expandAbstract | PDF file iconPDF (140 KB)

    The author reviews the various electric processes for heating in the food industry. The author discusses infrared heating for food preparation, microwave heating for frozen food tempering and post pack pasteurisation, and radio frequency heating for defrosting and post baking of biscuits. The author also discusses the use of rotary induction kilns for processing particulates such as breakfast cere... View full abstract»

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